Description
A quick and forgiving dish of tender chicken combined with zucchini, baked to perfection for a hassle-free weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts, diced (about 1 to 1¼ pounds total)
- 2 medium zucchinis, sliced into 1/4–1/2-inch rounds
- 1 tablespoon olive oil (sub: avocado oil or light olive oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- 1 cup shredded cheese (optional — mozzarella, cheddar, or a blend)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a shallow baking dish.
- Combine the diced chicken and sliced zucchini in a large bowl. Drizzle with the olive oil and toss to coat.
- Sprinkle garlic powder, onion powder, dried Italian herbs, salt, and pepper over the mixture. Toss again so everything is evenly seasoned.
- Spread the chicken and zucchini into an even layer in the baking dish. If using, sprinkle the shredded cheese evenly on top.
- Bake for 25–30 minutes. Check the chicken with an instant-read thermometer—pieces should register 165°F (74°C) and the zucchini should be tender and slightly browned at the edges.
- Remove from the oven and let rest for 3–5 minutes before serving to allow juices to redistribute.
Notes
Use uniform zucchini slices so they cook at the same rate as the chicken. Cut chicken into 1–1½ inch cubes for even doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian